Preheat oven to 400ºF. Loosely wrap beets in foil and place directly on middle oven rack. Roast for about 35-45 minutes, or until a sharp knife can easily be inserted into the beets. Remove from oven, open foil and let cool. This can be done several days in advance. When beets are cool, peel them with a paring knife, then slice into wedges.

To cut the orange into segments, trim the top and bottom of the oranges with a very sharp knife, revealing the fruit beneath the peel. Place the orange, cut side down on a cutting board and carefully cut away the peel and pith from the fruit. Holding the orange in your hand, cut inside the membrane of one slice.Move the knife to cut as close to the membrane on the other side of the segment. Flip the skin over and hold down with your thumb, then cut out another segment. Work your way around the orange, removing each segment from the membranes that surround it. Squeeze empty membranes into a bowl and reserve juice for drinking or salad dressing.

Place about a half a cup of sprouts on a plate. Top with sliced beets, orange segments, and a few sprouts. Sprinkle with a few cashews. Drizzle a little oil over salad and give a squeeze of the lemon. Serve immediately.